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Sweet duck legs cooked with plums and star anise

Sweet duck legs cooked with plums and star anise

Sweet duck legs cooked with plums and star anise

With easy soy sauce marinade

  • Germany
  • UK

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With easy soy sauce marinade

Serves 4

Cooks In2 hours 35 minutes plus marinating time

DifficultySuper easy

Nutrition per serving
  • Calories 500 25%

  • Fat 36.5g 52%

  • Saturates 10.3g 52%

  • Sugars 25.9g 29%

  • Salt 1.56g 26%

  • Protein 19.1g 38%

  • Carbs 25.9g 10%

  • Fibre 3.1g -

Of an adult's reference intake

Ingredients

  • 4 fat duck legs
  • 4 tablespoons soy sauce
  • 3 teaspoons five-spice
  • 1 handful star anise
  • ½ stick cinnamon
  • 1 tablespoon olive oil
  • 1-2 fresh red chillies , deseeded and sliced
  • 16 plums , halved and destoned
  • 2 tablespoons Demerara sugar

Recipe From

Jamie's Dinners

By Jamie Oliver

Method

  1. Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.
  2. Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.

Tips

Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Living a good life generally means they have better flavour and texture.



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